Leftover Mashed Potato Flatbread

_INGREDIENTS

• 1 cup plain yogurt
• ½ tsp salt
• 180g self-raising
• 50g cheese
• 1 small onion diced
• 1.5 cups mashed potatoes
• 10g butter

_INSTRUCTIONS

1. To make the potato filling: In a bowl, add the leftover mashed potatoes, diced onions, grated cheese, salt, and pepper. Mix until combined.
   
2. In a bowl, add the yoghurt, flour, and salt. Combine to form a dough. Knead on a lightly floured surface. Using a rolling pin, roll out the dough into a 12cm circle shape. Ensure the surface is lightly floured before rolling; this will prevent the dough from sticking.
   
3. Place the mashed potato filling into the middle and spread it out evenly in a circle, leaving a 4cm gap from the sides. Fold in the edges of the dough on top of the filling to close the filling inside. Using your hands, pinch the edges of the dough together like a parcel. You can just flatten down the pinched edges using your hands. If the dough tears slightly, just pinch them back together.
   
4. Lightly flour each side of the dough. In a large frying pan, add 10g butter and 1 teaspoon oil. Heat the frying pan to a low heat. Once hot, add the dough and cook on either side for 10 minutes. To flip the dough without breaking it, it may be necessary to use a large board to flip it out and then flip it back into the frying pan.
   
5. Brush with melted butter and serve.